Deliciously pungent wild garlic, mixed with buttery chicken juices makes for a wonderful gravy alternative here. We’ve accompanied it with an aromatic salsa verde, containing parsley and mint (both believed to help counter garlic breath!) and pistachio kernels.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
579
Ingredients
For the chicken
75 g butter, softened
5 Tbsp. finely chopped wild garlic, see GH TIP
finely grated zest 1 lemon
1 medium whole chicken (about 1.4kg)
For the salsa verde
25 g flat-leaf parsley, leaves picked and chunky stalks discarded
25 g mint, leaves picked
15 g pistachio kernels
1 Tbsp. capers, drained
1 tsp. Dijon mustard
2 Tbsp. lemon juice
5 extra virgin olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the chicken, in a small bowl using a fork, mash the butter, wild garlic, lemon zest and plenty of seasoning. Set aside.
Step 2Put the chicken breast-side down on a board and remove any string/trussing. Using sturdy kitchen scissors, cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack). Pat dry with kitchen paper.
Step 3Use your fingers to ease the skin gently away from the breast and thigh meat, being careful not to tear the skin. Spread 3/4 of the butter mixture between the skin and the meat, then spread the remaining 1/4 on the outside. Transfer to a large shallow roasting tin, skin-side up.
Step 4Roast for 40-45min, basting halfway with the juices in the tin, or until the chicken is cooked through and the skin is golden. Remove from oven and leave to rest in a warm place for 10min.
Step 5Meanwhile, make the salsa verde. In the small bowl of a food processor, whizz the parsley, mint, pistachios and capers until roughly chopped. Add the mustard, lemon juice, oil and a pinch of salt and whizz until fairly smooth. Alternatively, finely chop the herbs, pistachios and capers by hand, mix in a small bowl with the mustard, lemon juice and salt, then gradually whisk in the oil. Thin with a little cold water, if you like.
Step 6To serve, transfer the chicken to a board and spoon over some of the resting juices from the tin. Serve with the salsa verde and roasted Jersey Royals, if you like.
GET AHEAD: Prepare chicken to end of step 3 up to a day ahead. Cover and chill. To serve, allow to come to room temperature for 30min and complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
